Beets bake, peel and cut into cubes. Onions clean. Heat the vinegar in a pan with non-stick coating.
Add the sugar, grains of coriander, vanilla and liberally sprinkle with black pepper. Stir until the sugar has dissolved, then add the onions. Cook 10 minutes, stirring constantly.
Add the beets and cook over high heat for 5 minutes
Remove from heat and cool. Chutney can be stored for weeks in the refrigerator in a sealed jar.
Editor’s note:Serve with baked or steamed fish, shrimp or grilled vegetables, steamed.
Translated by site: wday.ru